Warm pigeon breast salad

We love pigeon breasts, and if you’re really lucky, you might find a friend that shoots who can provide you with them for free. Our friend Rob will often give us them as he knows how much we love them. 

A pigeon breast is tiny, you’re not going to make the main course out of just two. We love to have them in a salad, it works so well. 

Method

For the sauce

1. Pop the raspberries, sugar, and water in a pan and heat through until the raspberries melt into the liquid. 
2. Now add the balsamic vinegar and a pinch of Maldon salt. 
3. Boil for a minute and then pass through a sieve. 
4. If needed, you can return the sauce to the pot to reduce.

For the pigeon breasts

1. Set up your Big Green Egg for a direct cook with the stainless grid and a cast-iron skillet with the temperature set to 220°C.
2. Pop 2 tbsp oil into the skillet and allow it to warm. 
3. Lightly salt your pigeon breasts and add to the pan to sear. 
4. Cook for about 45 seconds before turning. 
5. Cook for a further 45 seconds. 
6. You can measure the internal temperature with a Thermapen. It should be no more than 45°C when you remove the pigeon breasts to rest.
7. Rest for 3-5 minutes wrapped separately.

To serve

1. Slice your pigeon breast on the bias and place ontop of a mixed green salad.
2. Drizzle over the raspberry and balsamic reduction.